This is a classic Turkish dish, which rises and falls on the quality of the walnuts. Use top quality fresh ones and you'll impress yourself with how good it tastes.
Serves 4-6 people
1 2 1/2
lb chicken1
tbsp salt2
tbsp walnut oil2
tsp paprika2
tbsp parsley, rough chopped
2
slices day-old white bread, crusts removed2
tbsp unsalted butter1/2
cup white onion, finely diced1 1/2
cups walnut halves2
garlic cloves, rough chopped1 1/2
tbsp paprika- Salt
Cut the chicken into four pieces and place it in a large pot. Cover with water, add the tablespoon of salt and bring to a boil over high heat. Turn the heat down to a simmer and cook for about 20 minutes until cooked. You will know it's cooked by cutting deep into one of the thighs. If the flesh is no longer pink, it's done. Transfer the chicken to a bowl to cool. Reserve the chicken broth.
Soak the bread in some of the reserved cooking liquid or water, then squeeze dry and crumble into a blender. Set this aside as there is more to add.
In a large saucepan, heat the butter over medium heat, add the onion, and cook gently for about two minutes until the onion is softened but not brown. Stir in the walnuts and cook for another minute. Finally add the garlic and paprika and cook for another minute.
Remove the saucepan from the heat and transfer its contents as well as one cup of the reserved cooking liquid to the blender. Blend well to form a smooth sauce. If the sauce is too thick, add a little more of the cooking liquid. Season with salt to taste.
Using a sharp knife, chop the chicken into bite-sized pieces and place it in a large bowl. Add the walnut sauce and mix gently.
Transfer the mixture to a serving platter. Drizzle with walnut oil and sprinkle with paprika and parsley. Serve warm or hot.